It was the favorite cake of Queen Elizabeth II, who died on Thursday September 8. Learn about the recipe for “Chocolate Biscuit Cake”, a delicacy favored by Her Majesty and popular in the United Kingdom.
The queen would taste it every day this piece of cake, accompanied by a tea. According to testimonies from his employees, he carried in a box a whole piece of “Chocolate Biscuit Cake”. Elizabeth II was not the only one to appreciate it. MeI am very much famous in great British events such as timebirthdays or about marriages. It is also known for being one of the two wedding cakes between prince william and Kate Middletonin 2011.
This bread is a cake simple. His secret is exclusive 5 essential ingredients and don’t even ask no cooking. However, this chocolate cake has an important place in the history of the royal family. The proof of this is that its secret is written on the official website of British Royal collection.
How can you make it at home?
The recipe for 8 people:
225g dry biscuits (“Rich Tea” or “Lu Petit Beurre” type)
115 g soft butter
115 g sugar free
115 g dark chocolate (at least 53% cocoa)
2 spoons of warm water
- For the chocolate ganache
125 g dark chocolate
125 g sour cream
1. Grease a 15 cm round metal ring with butter. Place on parchment paper and set aside.
2. Cut the biscuits into small pieces. They should be 1-2 cm and should not be like crumbs.
3. In a bowl, melt the softened butter and sugar until foamy.
4. Melt the chocolate and pour over the previous mixture. Add the water and then the biscuit pieces. Mix well, all the cookies should be covered with the mixture.
6. Pour into a pre-greased mold and push the mixture gently to get a uniform surface.
7. Place the cake in the refrigerator until the chocolate has set (about 30 minutes).
- Meanwhile, prepare the chocolate ganache.
1. In a pan, bring the whipped cream to a boil and break the chocolate into pieces. Pour the hot cream over it.
3. Mix everything until the chocolate is completely melted and until you get a shiny ganache.
4. Take the cake out of the fridge and out of the cake ring. Place on a wire rack with a tray on the bottom and carefully coat the cake with hot ganache. Everything should be covered equally.
5. Leave the cake to dry in a cool place before tasting or decorating as desired.